Roasted Winter Vegetable & Chestnut Soup

There are few things more comforting on a cold day than a steaming hot bowl of soup. Easy to make, nutritious and bursting with earthy flavours this decadent variation of a classic, brought to you by The OakTree, is perfect as a Christmas starter or as a luxurious lunch. Make it at home or order it from The OakTree Christmas Menu until the 24th December. The OakTree is a vegetarian restaurant, also specialising in vegan cuisine,  owned by passionate vegans and animal lovers Samantha and James Anderson.

Ingredients: (Serves 4-6)

1 sweet potato
1 butternut squash
1 large onion
3 cloves of garlic
3 carrots
2 tbsp (30 ml) olive oil
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 tsp turmeric
1/2 pack of chestnuts
Salt and pepper to taste
1 litre good quality gluten free and vegan vegetable stock


  1. Preheat oven to 180˚C.
  2. Coarsely chop the vegetables and place in a large bowl.
  3. Add olive oil, cinnamon, cumin, turmeric, salt, pepper and mix well.
  4. Place on a baking sheet or in a baking dish and bake for 30 minutes.
  5. Remove vegetables from the oven, place in a saucepan along with chestnuts, discard the extra oil and add the vegetable stock.
  6. Bring to a boil, then reduce heat and simmer until vegetables are tender, 15-20 minutes.
  7. Using an immersion blender or in batches in a blender, puree soup until smooth.
The OakTree
75 Leigh Road
Leigh on Sea
T: 01702 471435
No Comments

Leave a Reply